A dietitian from Michigan State University collected data from the National Health and Nutrition Examination Survey between 1999-2002. They focused specifically on 2,100 subjects aged 12 to 19 years, looking at measurements associated with heart health such as blood pressure, waistline and other factors.

Results showed that subjects who ate more fiber were more likely to have healthier measurements of these assessments, which did not appear to be significantly tied to saturated fat or cholesterol, as published in the Journal of the American Dietetic Association.

However, this does not mean that teenagers no longer have to be mindful of the amount of fat they eat, according to the author.

"One of the takeaways is that our study reinforced the current dietary recommendations for dietary fiber intake by including a variety of plant-based foods," said researcher Joseph Carlson. "A strategy of emphasizing fiber-rich foods may improve adherence to dietary recommendations."

Further studies should investigate the best ways to increase the amount of fiber young people eat, Carlson said.

An experiential school program known as Cooking with Kids devises school lesson plans that integrate subjects such as math and social studies with classes that teach either cooking or food tasting. These courses are created for grades K-1, 2-3 and 4-6. Aside from teaching nutrition with affordable ingredients, this program allows students to practice social skills and cooperation during cooking lessons.

Researchers from Colorado State University evaluated the effects of such courses in 178 fourth graders who took both cooking and tasting classes, just tasting classes or neither class. Overall, students who took these courses reported a better understanding of their school subjects. Furthermore, those who took both cooking and tasting classes were less likely to think of food preparation as a chore in the home, as published in the Journal of Nutrition Education and Behavior.

The study "documents the importance of including cooking in school curriculum as it is a practical mechanism to promote health, social and educational skills to better prepare students for adulthood," said researcher Leslie Cunningham-Sabo, Ph.D, RD.

The NIH defines a Mediterranean diet as one that includes lots of plant-based food, small amounts of meat or chicken, more fish than red meat, olive oil and simple seasoning without gravy or sauces. These foods increase one's intake of fiber and good fat.

Researchers from Australia conducted an experiment in which they investigated the effects of the Mediterranean diet on patients who had a liver condition that usually could only be remedied by weight loss. The results showed that after 12 weeks, patients who ate the Mediterranean diet had healthier measurements of liver health, including blood sugar, when compared to other individuals who were put on Australia's National Heart Foundation Diet.

"This was demonstrated without weight loss, thus suggesting that a change in macronutrient intake alone without weight loss can improve metabolic health," said researcher Marno Ryan, MBBS, M.D.

The study was presented at the meeting of the American Association for the Study of Liver Diseases.

People who eat a Mediterranean diet need to be cognizant of increasing their intake of iron, vitamin C and calcium, according to the NIH.

"Although calorie needs decline with age due to a slow-down in metabolism and physical activity, nutritional requirements remain the same or in some cases increase," said Alice H. Lichtenstein, DSc, who helped develop the model at the Jean Mayer USDA Human Nutrition Research Center on Aging (USDA HNRCA) at Tufts University.

MyPlate for Older Adults features a dinner plate divided like a pie, with larger sections designated for foods that guidelines recommend in bigger quantities. Half of the plate consists of brightly colored vegetables, such as carrots, and deeply colored fruits, including berries. Whole grains are featured as a source of fiber. For protein, the model suggests lean meat, fish, tofu and legumes.

The new system also takes salt and fat intake into account, listing spices and liquid vegetable oils as healthier alternatives, respectively. The staff at USDA HNRCA also remind seniors to stay hydrated with icons representing water, tea and fat free milk.

One extra addition to MyPlate is a section of pictures featuring physical exercises such as weight lifting and household chores in order to remind seniors to stay active.

People who want to view the MyPlate for Older Adults model can find it at the USDA HNRCA website.

Previous studies conducted in monkeys, rodents, fish, flies and fungi suggested that cutting the consumption of proteins and sugar, but not vitamins and minerals, can lead to a longer lifespan. Beneficial effects were also observed in people, but it was not clear why.

Researchers at the University of Gothenburg experimented on yeast cells by examining the activity of an enzyme known as peroxiredoxin 1 (Prx1), which breaks down certain toxins inside cells. The aging process damages Prx1 and hinders its activity. However, the latest experiment demonstrated that caloric restriction increases the production of Srx1, another enzyme that repairs Prx1, as published in the journal Molecular Cell.

"We are able to show that caloric restriction slows down aging by preventing an enzyme, peroxiredoxin, from being inactivated," said study author Mikael Molin. "This enzyme is also extremely important in counteracting damage to our genetic material."

However, this finding also suggests that it is possible to save Prx1 by boosting levels of Srx1, thereby slowing down the aging process without having to cut calories.

A team of scientists studied 230 women aged 25 to 29 years. All subjects were a part of the Dietary Intervention Study in Children (DISC) trial that had started nine years prior to the new experiment. DISC was an investigation in which participants ate a high-fiber diet and only 28 percent of calories came from fat.

For the new study, individuals underwent several tests that measured body fat composition, blood pressure, plasma glucose, cholesterol and triglycerides.

Results showed that subjects who had been a part of the DISC intervention had healthier blood pressure and blood sugar levels when compared to people who had not participated in it, as published in the Journal of Clinical Endocrinology and Metabolism. The study suggests that children who eat a low fat diet rich in fruits, vegetables and whole grains can support their heart health and good glycemic control as young adults.

"Longer follow-up studies of DISC participants are needed to determine if the differences found in this study persist or widen with increasing age," said lead author Joanne Dorgan, Ph.D.

A team of researchers wanted to investigate the effects that orange juice consumption has on young people. They examined information collected from more than 7,200 people aged 2 to 18 years for the National Health and Nutrition Examination Survey from 2003 to 2006. Researchers paid attention to data such as diet quality and weight status, and gathered additional information on orange juice consumption.

Results showed that compared to those who did not drink orange juice, subjects who imbibed an average of 10 ounces of the beverage a day had greater intakes of vitamins A and C, as well as folic acid and magnesium. While consumers also tended to increase their calorie count, there weren't any observable differences in their body mass index or risk for excess weight.

"A growing body of research has painted a clear picture that enhanced nutrient intake and better diet quality are associated with drinking 100 percent orange juice in children," said study co-author Carol E. O'Neil, Ph.D., MPH, LDN, RD, of Louisiana State University Agricultural Center.

The researchers encourage moderate consumption of orange juice to support children's health.

In 2004, the Food and Drug Administration announced that certain foods containing eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) omega-3 fatty acids may carry a qualified health claim that these substances may improve heart health.

Scientists from the University of California San Diego School of Medicine tested the effects of both saturated fats and polyunsaturated fats, including EPA, on cell cultures in the laboratory. Saturated fat, which usually comes from animal sources such as butter, had a tendency to activate cell structures that can play a role in poor energy metabolism and bad heart health. In contrast, polyunsaturated fat, which comes from cold-water fish and plant sources such as vegetable oils, can actually block the negative effects of saturated fat on cells, as reported Sept. 30 in the journal Cell.

Further research on these compounds could lead to new therapies that use fatty acids such as EPA, the scientists said.

According to the American Heart Association, polyunsaturated fats may be found in safflower oil, corn oil, salmon, herring, trout, certain nuts and seeds and other vegetable oils.

The Smarter Lunchrooms Movement of the Cornell Center for Behavioral Economics in Child Nutrition Programs (BEN) reviewed cafeteria layouts in order to figure out how to maximize students' potential in making nutritious choices. BEN's resulting guidelines offer suggestions that are simple and cost little, if any, money.

BEN's research has attracted the attention of the White House's programs to bring healthier lunches to schools, and a collaboration is underway.

BEN organizers found that moving nutritious food to the start of the cafeteria line increased the number of students buying them by up to 15 percent. Giving children a choice between two vegetables rather than serving just one kind makes them more likely to actually purchase a vegetable. Keeping ice cream in a closed, opaque container decreased sales. Using smaller bowls for breakfast reduced the serving sizes of cereal by 24 percent. Putting fruit in a visually appealing bowl rather than a stainless steel pan doubled sales. Moving the salad bar to the front of the cash register tripled sales of salads.

The Smarter Lunchrooms Movement of the Cornell Center for Behavioral Economics in Child Nutrition Programs (BEN) reviewed cafeteria layouts in order to figure out how to maximize students' potential in making nutritious choices. BEN's resulting guidelines offer suggestions that are simple and cost little, if any, money.

BEN's research has attracted the attention of the White House's programs to bring healthier lunches to schools, and a collaboration is underway.

BEN organizers found that moving nutritious food to the start of the cafeteria line increased the number of students buying them by up to 15 percent. Giving children a choice between two vegetables rather than serving just one kind makes them more likely to actually purchase a vegetable. Keeping ice cream in a closed, opaque container decreased sales. Using smaller bowls for breakfast reduced the serving sizes of cereal by 24 percent. Putting fruit in a visually appealing bowl rather than a stainless steel pan doubled sales. Moving the salad bar to the front of the cash register tripled sales of salads.